This robust chili con carne is a labor of love that rewards patience with deep, complex flavors. Featuring a rich base of stewing beef and pork, it’s packed with red kidney, pinto, and white beans for ultimate heartiness. The secret lies in the overnight marinade, which tenderizes the meat and infuses it with tomato, lemon, and spice. Slow-cooked without a lid to achieve a thick, velvety consistency, this dish balances earthy cumin, smoky paprika, and a gentle heat from cayenne. It’s the perfect comfort food for cold evenings or potlucks, offering a satisfying, protein-rich meal that tastes even better the next day.
L.J’s Chili Con Carne Y Judia
Description
This robust chili con carne is a labor of love that rewards patience with deep, complex flavors. Featuring a rich base of stewing beef and pork, it's packed with red kidney, pinto, and white beans for ultimate heartiness. The secret lies in the overnight marinade, which tenderizes the meat and infuses it with tomato, lemon, and spice. Slow-cooked without a lid to achieve a thick, velvety consistency, this dish balances earthy cumin, smoky paprika, and a gentle heat from cayenne. It's the perfect comfort food for cold evenings or potlucks, offering a satisfying, protein-rich meal that tastes even better the next day.Directions
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Cut the stewing beef and pork into 1-inch chunks.
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In a large bowl, combine the meat with canned peeled tomatoes, lemon juice, sliced mushrooms, black pepper, crushed chilies, diced green and red peppers, and chopped onions.
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Cover the bowl and refrigerate the mixture overnight to marinate.
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Remove the meat and vegetables from the marinade, reserving the liquid.
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Brown the meat chunks in a skillet over medium-high heat until seared on all sides; this may take some time but is essential for flavor.
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In a large heavy-bottomed pot, combine the browned meat, reserved marinade, tomato paste, ketchup, mashed potatoes, mashed banana (or plantain), molasses, chili powder, cumin, coriander, paprika, oregano, cayenne, salt, and diced tomatoes.
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Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 3 hours, stirring occasionally.
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Stir in the red kidney beans, pinto beans, and white kidney beans.
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Continue to simmer uncovered for an additional hour until the chili has thickened to your desired consistency.
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Taste and adjust seasoning with more salt or cayenne if needed before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 3280.5kcal
- % Daily Value *
- Total Fat 113.6g175%
- Saturated Fat 40.7g204%
- Cholesterol 535.7mg179%
- Sodium 6850mg286%
- Total Carbohydrate 304.6g102%
- Dietary Fiber 74.7g299%
- Sugars 58.3g
- Protein 264.4g529%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
